[ASAP] Study of Glycosidically Bound Volatile Precursors as Variety Markers to Reveal Not-Allowed Practices in White Wines Winemaking

Journal of Agricultural and Food ChemistryDOI: 10.1021/acs.jafc.2c09053

Source: Journal of Agricultural and Food Chemistry - May 12, 2023 Category: Food Science Authors: Annarita Panighel, Mirko De Rosso, Antonio Raffaele Mazzei, Michele Fugaro, Fabiola De Marchi1, and Riccardo Flamini Source Type: research